FEBRUARY 2016 ;e Costco Connection 55
By Hana Medina
IT’S HARD TO find anyone without an
opinion on grapefruit. But whether you’re a
veteran of the grapefruit fad diet or simply
couldn’t get past its tartness a;er a ;rst try, it’s
worth giving grapefruit a second taste. In
fact, there are many perks to incorporating
this zesty citrus into your diet.
When it comes to nutrition, grapefruit is
a dynamic force. Costco member Lindsay
Livingston, a registered dietitian and the
blogger behind The Lean Green Bean
theleangreenbean.com), says, “It’s a great
source of vitamin C, which is helpful for
boosting your immune system, so it can help
[prevent] colds and [reduce] in;ammation.”
She adds that grapefruit is also very low in
sugar, and is loaded with antioxidants like
lycopene, which has cancer-;ghting properties
and can help repair damaged cells. Grapefruit
is also a great source of ;ber, which can potentially help lower cholesterol.
But take caution: Certain medications,
including some statins, may interact with the
fruit, so check in with your doctor or pharmacist before chowing down.
It’s nature’s hybrid
Grapefruit is thought to have originated
in the Caribbean as a naturally occurring
hybrid of the pomelo and the sweet orange.
Modern varieties fall into three main categories based on the color of the pulp: pink, white
Joan Wickham, manager of advertising
and public relations for Sunkist, says, “;ey’re
named grapefruit because they actually grow
in clusters like grapes,” she says, noting their
name and ;avor are unrelated.
“Grapefruit are so sweet and delicious
It’s easy to pick and store
and refreshing,” says Valerie Aikman-Smith,
food stylist and co-author, alongside Victoria
Pearson, of Citrus (2015, Ten Speed Press; not
available at Costco). “;ey’ve got a nice, sharp
little tart a;ertaste, but not too much. It just
brings [your dish] alive.”
“;e peak season, as far as juiciness and
sweetness, is between January and April,”
says Michael Schadler, director of international marketing for the Florida Department
of Citrus. “;e pith can contain more concentrated levels of naringin, the ;avonoid
found in grapefruit that causes bitterness.”
He notes this can be remedied using a technique called “supreming” to remove the pith.
(Search “supreming grapefruit” online.)
Look for grapefruit that have smooth,
shiny skin and are ;rm and heavy—weight
indicates that they’re laden with juice.
Grapefruit can last about a week when
stored at room temperature, or for a few weeks
in your fridge’s crisper drawer.
Pairing grapefruit with just the right ;a-
vors can tempt even the most reluctant eater.
Aikman-Smith, a Costco member, eats ruby
grapefruit with Asian ;avors such as ginger
and soy. “I love making simple salads with it,”
she says. “Top it with greens and some good
olive oil, and use the juice as your vinegar.”
She advises home cooks to use the zest in
salads and homemade vinaigrette.
Livingston says grapefruit is divine combined with avocados and served as a fruit
salsa over chicken or shrimp, but she also
likes it sweet: “Sprinkle it with brown sugar
and put it under the broiler.” Serve the warm
fruit as dessert with yogurt or ice cream.
She also reduces grapefruit juice with
other ingredients for a savory meat sauce,
and mixes the juice with powdered sugar to
glaze cakes and cookies.
The Costco Connection
Grapefruit can be found in the produce section of most Costco warehouses.
Grapefruit packs a
Even your drink isn’t safe from grapefruit
options: Drink the juice straight, or try a
splash in your Moscow Mule or a classic
Whatever you do, don’t sell grapefruit
short. ;ere are many ways to get a dose of
this healthful fruit. C
SZECHUAN SHRIMP AND
RUBY GRAPEFRUIT SALAD
1 pound medium shrimp, peeled, with tails on
6 ounces dried vermicelli rice noodles
1 large ruby grapefruit, peeled
1 cup torn mint leaves
¼ cup honey
¼ cup freshly squeezed grapefruit juice
2 tablespoons toasted sesame oil
1 tablespoon ;sh sauce
½ teaspoon ground Szechuan peppercorns
Bring a saucepan ;lled with water to a boil over high
heat. Add the shrimp and cook for 3 to 5 minutes,
until they are opaque and cooked through. Drain
and place in a large ceramic bowl.
Place the noodles in a heatproof bowl and pour in
boiling water to cover. Let stand for 10 minutes,
until soft, then drain and rinse under cool running
water. Add to the shrimp.
Cut the grapefruit into segments and add them
and any juices to the bowl with the shrimp and
noodles. Add the mint leaves.
To make the dressing, in a small bowl, whisk
together all of the ingredients. Pour over the salad,
toss gently to coat evenly and serve at once.
Makes 4 servings.
Reprinted with permission from Citrus
(2015, Ten Speed Press).